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spinach pasta

Tasty Spinach Pasta

Delicious Tasty Spinach Pasta recipe with step-by-step instructions.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 37 minutes
Servings: 4 servings
Calories: 1425
Ingredients Method

Ingredients
  

For the seasoning mix::
  • 1/2 tsp oregano
  • 1/2 tsp parsley
  • 1/2 tsp mustard powder
  • 1/4 tsp garlic powder
  • 1/8 tsp red pepper flakes
For the sauce::
  • 5 tbsp butter (I like Kerrygold unsalted butter for this)
  • 4 cloves garlic (freshly minced for best flavor)
  • 2 tbsp flour
  • 1 cup chicken broth (I use Swanson Less Sodium)
  • 1 cup half and half
  • 3 tsp lemon juice
  • 1 cup parmesan (freshly grated for a smoother melt)
  • 1 1/2 cups spinach
For the pasta::
  • 1/2 lb ziti (cooked al dente for better texture)

Method
 

  1. Bring a large pot of salted water to a boil and cook the ziti according to package directions until al dente—this timing is crucial because the pasta will finish cooking slightly when tossed with the hot sauce. While the pasta cooks, you'll have time to prepare the sauce, so start this step first.
  2. Melt the butter in a large skillet over medium-low heat for about 2 minutes until it begins to foam. Add the freshly minced garlic and continue cooking, stirring occasionally, until the butter turns golden brown and smells nutty—this usually takes another 2-3 minutes. The browning butter intensifies the flavor and creates a more complex, savory base for your sauce.
  3. Increase the heat to medium and sprinkle the flour over the brown butter and garlic mixture, stirring constantly for about 2 minutes to cook out the raw flour taste and create a light roux. While the flour cooks, whisk together the oregano, parsley, mustard powder, garlic powder, and red pepper flakes in a small bowl so they're ready to add all at once for even distribution.
  4. Slowly pour in the chicken broth while whisking constantly to prevent lumps from forming in the roux—this gradual incorporation is key to a silky sauce. Once the broth is fully incorporated, add the half and half, continuing to whisk until the mixture is smooth and slightly thickened. Then add the spice mixture from Step 3 and the lemon juice, stirring well to combine all flavors.
  5. Lower the heat to medium-low and add the freshly grated parmesan cheese, stirring constantly until it melts completely and creates a smooth, velvety sauce. Then stir in the spinach and cook for just 1-2 minutes until it wilts into the sauce. I find that grating the cheese fresh ensures it melts beautifully without becoming grainy, which can happen with pre-shredded varieties.
  6. Drain the cooked pasta from Step 1 and add it directly to the skillet with the sauce from Step 5, tossing gently to coat every strand evenly. Let it sit for 1 minute off heat to allow the pasta to absorb some of the sauce flavors. Serve immediately while the sauce is creamy and hot.